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Blueberry & Cardamom Dutch Baby Recipe

Blueberry & Cardamom Dutch Baby Recipe

Blueberry & Cardamom Dutch Baby Recipe

These huge, puffed pancakes hail from America – from the Pennsylvania Dutch. They take a little longer to cook than ones done on the hob, but will feed a few of you, with no need to stand over a frying pan with a spatula. On sluggish weekend mornings, this has a definite appeal.

Blueberry & Cardamom Dutch Baby Recipe

Serves 6

  • 10 cardamom pods
  • 3 eggs
  • 50g/heaped 1/3 cup icing/confectioner’s sugar
  • 100g/ 3/4 cup plain/all-purpose flour
  • A pinch of salt
  • 150ml/ 2/3 cup milk
  • 30g/2 tbsp butter
  • 100g/ 3/4 cup frozen blueberries (or fresh if you fancy making this in summer)



An ovenproof frying pan/skillet or dish


How to make this Blueberry & Cardamom Dutch Baby Recipe

1. Preheat the oven to 220C fan/475F/gas 9. Place your pan in the oven to warm up. Open the cardamom pods, and bash the seeds to a powder.

2. Whisk the eggs and sugar in a bowl, then fold in the flour, cardamom, and salt. Whisk in the milk in stages, being careful not to overmix, or the batter will be tough.

3. Open the oven door, and put the butter in the pan. Close the door and leave it for a minute to melt. Pour the batter into the pan (be careful not to burn yourself!), throw in the blueberries, and then close the door quickly.

4. Bake the pancake for 18 minutes until puffed, crisp, and golden brown. Try not to open the door to check too often – wait at least 15 minutes before taking a peek. Dust with icing sugar and serve with a little sour cream.



© The Little Library Year

By Kate Young

Published by Head of Zeus

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